Spicy Eggplant stir Fry

Eggplant is a very popular vegetable amongst vegetarians and Asians. I think partly,aside from taste ,ofcourse,its because of the bulk it has so it is quick to satify and because eggplant lends itself so well to most,especially spicy ,sauces.  The real coup with it is its really quick and easy to prepare.

1 tablespoon chili paste or Sambal oelek

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon sugar

4 tablespoons oil

2 cups eggplant,cubed

1 onion thinly sliced

1 small red bell pepper,washed,cored and sliced

2 garlic cloves,crushed

1 tablespoon fresh coriander leaves and 1 tablespoon fresh mint leaves,finely chopped

Place the chili bean sauce,soy sauce,rice wine vinegar and sugar in a small bowl,and whisk together well.

Heat a wok or saucepan over high heat till hot.Add 1 tablespoon of oil and swirl to coat. Add half the eggplant and stir for 3 to 4 minutes,or until lightly browned. Drain on paper towels. Repeat with the rest of the eggplant with another tablespoon of oil.

Reheat the wok,add the remaining oil and swirl.

Add onion,red pepper and garlic and stir fry for 2 minutes.

Return eggplant to wok,add the sauce,reduce heat,cover pan and leave to cook for 5 minutes.

Remove from heat and stir in herbs.

Serve over rice


Hakka-Style Eggplant with mint

This Hakka style Eggplant dish is hearty and satifying. Eggplant is stirfried with bell peppers, garlic,chilis,basil and mint and finished with a spicy chili-garlic sauce. Great for spice loving vegetarians and vegans alike.


2 tablespoons  vegetarian Oyster -flavored  sauce

1/4 cup vegetable broth

1/2 teaspoon chili garlic sauce

1/2 teaspoon sesame oil

1/4 cup lightly packed mint leaves

3/4 pound Asian eggplants

Cooking oil for deep-frying

6 cloves garlic,peeled

2 teaspoons cooking oil

1 fresh red jalapeneo chili,thinly sliced

1/2 small onion ,cut into 1/2 inch cubes

1 small green bell pepper,cut into 1 inch diamond -shaped pieces

1/2 cup lightly packed Thai basil leaves.

Combine sauce ingredients in a small bowl. Wash mint leaves and dry throughly. Roll-cut eggplants.

In a wok ,heat oil for deep-frying to 375 degrees. Deep -fry eggplants and garlic until golden brown,about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.

Deep -fry mint leaves until crisp about 30 seconds. Lift out with a slotted spoon and drain well on paper towels.

Place wok over high heat until hot. Add 2 teaspoons oil,swirling to coat sides. Add chili,onion and bell pepper,cook,stirring, until fragrant. About 30 seconds. Add eggplants,garlic,basil and sauce. Reduce heat to medium and cook until eggplant is tender 5-6 minutes. Garnish with mint.

Serves 4

Recipe courtesy Martin Yan

Baba Ghanouj

Middle Eastern Grilled Eggplant dip has a great smoky flavor. It is amazingly easy to prepare and dare I say it good for you and tastes great too!!! I simply cannot find a reason not to make it, try  it you may think so too!!

2 lbs eggplant

1/4 cup freshly squeezed lemon juice

1 tablespoon Tahini paste

3 garlic cloves

Salt to taste

1 teaspoon ground cumin

1/2 cup thick plain yoghurt1 tablespoon olive oil

1/4 cup fresh flat leaf parsley

Cayanne pepper, to taste

Grill eggplant on an out door grill or roast in oven at 450 degrees till skin is cracked and slightly charred.

Remove from heat and place in a paper bag till cool enough to handle. This will help to loosen the skin.

Peel and coarsley mash, it should still retain texture.

Add in Tahini, lemon juice, grated garlic, ground cumin and salt. Beat the mixture till it lightens in texture and turns a lighter color.

Stir in the olive oil and yoghurt. Add a little water to thin if needed.

Spoon into a serving bowl and sprinkle with cayanne pepper and parsley. Serve at room temperature.

Makes 2 cups

Vietnamese grilled eggplant with sweet and sour sauce

This eggplant dish was sent to me by one of my cooking groups. I must confess I am not fond of egg plant but do love this one. It tickles all my taste buds and that is not easy to do in a vegan dish.


11/2 teaspoons sugar

2 tablespoons white vinegar

1 tablespoon Hoisin sauce ( available in Asian markets and some grocery stores)

2 large red chili peppers, seeded and shredded

2 pounds firm eggplants, I prefer the smaller Japenese variety as it contains less seeds

3 tablespoons peanut oil

8 garlic cloves,crushed

1/4 cup shredded fresh Asian or regular basil 9If you use regular add a tablespoon of fresh mint)

freshly ground white pepper to taste

Combine the sugar, Vinegar, hoisin sauce and chilis in a small bowl. Set aside.


Prick eggplants all over with a fork,place on a hot grill and char all over, or char directly on gas or electric burners.

Cut eggplant into 21/2 “x1/2 wide strips.

heat oil in a wok or large skillet till very hot. add garlic and stir fry a few seconds. Add eggplant and saute another 2 minutes. Add the sauce and stir for a minute to coat the eggplant. Add basil and transfer to a warn serving platter.

Sprinkle with white pepper powder and serve